Recipes Tortilla Soup with Roasted Tomato (Holidays, Soups)

Number of Servings
    • 5 medium tomatoes, cut in half (about 1½ lbs.)
    • 2 (6-inch) Anaheim chiles
    • 7 (¼-inch-thick) slices onion
    • 2 large garlic cloves, halved
    • 8 (6-inch) white corn tortillas, cut into ½-inch strips
    • 1 tbsp. chopped fresh cilantro
    • 2 tsp. ground cumin
    • ½ tsp. sugar
    • ½ tsp. salt
    • ¼ tsp. freshly ground black pepper
    • 3 (14 oz.) cans fat-free, less-sodium chicken broth
    • ½ cup diced ripe avocado
    • ½ cup (2 oz.) shredded queso fresco
    • 8 cilantro sprigs
    • nonstick cooking spray



Preheat broiler. Arrange tomatoes, cut sides down, on a foil-lined baking sheet. Cut chiles in half lengthwise and discard seeds and membranes. Place chiles, skin sides up, on baking sheet and flatten with hand. Broil for 15 minutes or until blackened, and then remove from the oven and let stand 15 minutes. Peel the tomatoes and chiles and place in a small bowl. Place the onion and garlic on a baking sheet. Lightly coat with cooking spray and broil 20 minutes or until browned, turning after 10 minutes. Add onion and garlic to the tomatoes in a bowl. Discard the foil. Arrange tortilla strips in a single layer on a baking sheet and coat with nonstick cooking spray. Broil for 9 minutes or until lightly browned, stirring occasionally. Place the tomatoes, chiles, onion and garlic in a food processor and process for 1 minute or until blended. Spoon the tomato mixture into a large saucepan and cook over medium heat 2 minutes, stirring constantly. Reduce heat to low and cook for another 6 minutes, stirring occasionally. Stir in the cilantro, cumin, sugar, salt, pepper and chicken broth and bring to a boil. Cover, reduce heat and simmer for another 15 minutes. Ladle 1 cup of the soup into each of 8 bowls, and then top each serving with 6 tortilla strips, 1 tablespoon avocado, 1 tablespoon queso fresco and 1 cilantro sprig

Nutrition Information

149 calories; 6.8g fat (41% calories from fat); 5.8g protein; 17.5g carbohydrate; 4.6g fiber; 9mg cholesterol; 490 mg sodium